Quick Curtido (Salvadoran Cabbage Slaw)

Name: Quick Curtido (Salvadoran Cabbage Slaw)
Total time: 4 h 40 min
Ingredients: 1 small green cabbage, about 1 1/2 pounds (approx 8 cups) finely shredded; 2 medium carrots, grated; 1 small white or red onion, thinly sliced; 1 jalapeño, thinly sliced; 1 1/2 teaspoon dried oregano preferably Mexican oregano; 2 teaspoons Kosher salt (see notes); 1 cup apple cider vinegar; 1/4 cup water

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Servings: 1

Ingredients

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1 small green cabbage, about 1 1/2 pounds (approx 8 cups) finely shredded2 medium carrots, grated1 small white or red onion, thinly sliced1 jalapeño, thinly sliced1 1/2 teaspoon dried oregano preferably Mexican oregano2 teaspoons Kosher salt (see notes)1 cup apple cider vinegar1/4 cup water

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Instructions

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Step 1

Heat 4 cups of water until very hot, but not boiling. Place the shredded cabbage in a strainer and pour the hot water over it. Drain well.

Step 2

Transfer cabbage to a large bowl and add carrots, onion, jalapeño, oregano and salt. Toss to combine. Pour the vinegar and 1/4 cup water over the vegetables, tossing well to coat everything.

Step 3

Stuff the curtido into one or two wide-mouth jars, pressing down hard with a wooden spoon until the vegetables are mostly submerged in liquid.

Step 4

Cover the jar(s) and chill for at least 1 hour, or overnight; the longer the slaw sits, the more flavourful and juicy it will be.

Step 5

Curtido will keep for up to 1 week in the refrigerator.